Strawberry Rhubarb Freezer Jam Recipe

The simple word that can strike fear in many peoples hearts because of the over abundance that one rhubarb plant can produce. If you have more than one rhubarb plant you had better have some ideas on what your going to do with it. Lots of ideas on what your going to do with it actually because rhubarb is the weed that keeps on giving. I was ecstatic when my mom sent me home with a whole cooler of rhubarb because I have been forbidden from growing “that weed” as my husband calls it on this farm. No way shape or form are those leaves to grace the front flower beds where I had hoped to plant this plentiful plant. I think my mom was more ecstatic than I was though to get rid of some rhubarb as she really did send me with a cooler full when I said I wanted a few.

The recipe below is going to be froze and so it doesn’t have the added acid or pectin that most rhubarb jams call for. Please keep that in mind that this really is not a canning jam. It tastes amazing to be served fresh or left in the fridge for a couple of weeks to be used but this recipe doesn’t have the actual preservatives to sustain it on the shelf for 2 years canned. It will however keep in the freezer for up to a year if packaged well. I like to freeze my jam in the Ball Freezer Jars. They are plastic so if they break from getting banged around in the freezer or when thawed you don’t have to worry about the glass. Plus they are dishwasher safe and the lids don’t require being boiled for a good seal.

Freezer jams are great because they can be made quickly and don’t require all the processing time needed for canning and that makes it easier for me to motivate myself to actually do something with the extra fruit I get. I plan my canning days well in advance and it’s rarely worth it for me to drag everything out for only 6 jars.

Strawberry Rhubarb Freezer Jam ~ Not Just For Bread

Freezer jam has more than one purpose though. When I hear the word jam I don’t just think it’s for bread and biscuits. I also think vanilla ice cream topping, cheesecake pudding mix in or in my family’s case eat it out straight out of the jar for a midnight snack. Yup it’s that good.

The Cast Of Strawberry Rhubarb Freezer Jam

Directions For Strawberry Rhubarb Freezer Jam

1. Combine water and rhubarb and boil until rhubarb is tender. This process took about an hour for this large batch with me giving it a stir about every 15 minutes.

2. While your rhubarb is simmering make sure your freezer containers are clean and ready to go. I recommend using the Ball Freezer Jars but any glass jar or tupperware container will work.

3. Purée the tender rhubarb in a food processor or blender for your desired consistency. I left a few rhubarb chunks in mine but your family may want it completely smooth (my husband would prefer it that way).

4. Place your rhubarb mixture back onto the stove and heat over medium heat. Add your sugar and jello packet and mix well. Bring to a boil to ensure that your sugar and jello has all dissolved.

5. Remove from heat and fill your freezer containers. Let cool before placing lids onto your containers and placing into the freezer. Remember when your filling your jars to leave a little head space to allow for expansion in the freezer (about 1/2″).

6. Recipe will keep well in the refrigerator for 10-20 days and in the freezer for up to a year. Enjoy the fruits of your labor all winter long. Plus these beauties make great gifts.

Do you like rhubarb? Love it plain or need lots of sweetening to get your family to eat it? What flavor do you like to mix with rhubarb? Have you ever made freezer jam?

Jennifer-
One of the reasons you could be getting different ratios is because of how sweet we all like our jam. Since the jam will be frozen you don’t have to worry about the ratio as much as if you were canning it (sugar is one of the preservatives). With my recipe the sugar and jello are added after the rhubarb has been pureed which will make it easy to taste for sweetness along the way. I try to limit the sugar amount but rhubarb is not sweet to begin with. It looks like my recipe has the lowest amount of sugar ratio so you could start with my ratio (1 cup rhubarb to 1/4 cup sugar) and then taste your jam. If this isn’t sweet enough add in more sugar in 1/4 cup increments until you get the desired sweetness your family likes. Let me know if this helps and what ration you end up using!

Thanks for your response, I am so new to making my own food from scratch my biggest fear is messing up so badly that I waste the money and food!
I used 12 cups of rhubarb, (because that’s what I had thawed), and 4 1/2 cups of sugar, (because I still had 5 1/2 cups on my brain from the other recipe before I caught myself), and so far…it tastes very good.
Not sure if it will change at all the more it sits or not.
I think when I make this next, I will use less sugar though. We’d like it a little tart…a little less tart than rhubarb pie.

Helen-
Yes it could be subbed out but I am unsure of the measurements. You could boil the rhubarb first and then add the Stevia at that point to taste. The Jello has the gelatin that will thicken up the jam. I would love to hear how much it took if you do try it.